Protein profile and sensorial properties of rye breads

European Food Research and Technology

Volumn 229, Issue 6, 2009, Pages 875-886

  Horszwald, Anna ^a   Troszyńska, Agnieszka ^a   del Castillo, Maria Dolores ^b   Zieliński, Henryk ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Available lysine; Bread; Carbohydrates; Phenolics; Protein profile; Rye flour; Sensory quality

Indexed keywords

BEFORE AND AFTER; BREAD MAKING; EXTRACTION RATE; FLOUR EXTRACTION RATES; FRACTIONATION PROCESS; LOW-MOLECULAR WEIGHT; MAILLARD REACTION; NUTRITIONAL QUALITIES; OVERALL QUALITY; PHENOLIC COMPOUNDS; PHENOLICS; PRIMARY STRUCTURES; PROTEIN CONTENTS; PROTEIN PROFILES; SDS-PAGE ANALYSIS; SENSORIAL PROPERTIES; SENSORY ANALYSIS; SENSORY QUALITIES; SOLUBLE PROTEINS;

AMINO ACIDS; CARBOHYDRATES; CHEMICAL REACTIONS; GRAIN (AGRICULTURAL PRODUCT); PHENOLS; ULTRAFILTRATION;

PROTEINS;

SECALE CEREALE;

EID: 77952093230     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1129-6     Document Type: Article

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